burrata

This is like mega-Godzilla-mozerrella. This is like heaven-fluffy-cream mozzerella.

If angels pooped after they ate clouds, it might feel like this in my mouth.

I have discovered: Perfect raw. Perfect on some broiled bread, raw, with a bit of olive oil. (This was suggested by Holy Cheese Lady at Bay Cities. So the bottom is soft and the top crunchy.) I made some risi in bianco with it. Lost much of its charm.